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Spicy Kale Chips {I'm addicted}

Well, if you're going to be addicted to eating something, it might as well be kale chips instead of potato chips, right? I don't know about you, but I love to sit down at night to watch a little t.v. with my husband and just eat a bowl of potato chips.However....I know it's better for me if I eat kale chips and honestly, I just can't get enough of these. Most people have a sweet tooth. I have at least one of those. But, I also have a salty tooth (is there such a thing??) and these hit the spot.Did you know that kale is one of the healthiest vegetables on our planet? Here's some fun food facts for you from Web MD:

"One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K.

It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Not too shabby, huh? I am so thankful that God has provided a wondrous array of healthy foods for us to choose from!

My mom is the one that started making this recipe and she got me hooked. :) Want to give your hand a try and make some Spicy Kale Chips, too? Here's the recipe!

There's really no set amount of Kale for this recipe. Just purchase however much you think you'll eat. Also, I've purchased Dinosaur Kale before and that is best in soup, but for this you want the kind with curly edges.Wash and dry mature kale leaves. Tear the leaf away from the thick rib. You won't need that part. Tear leaves into approximately 2" wide pieces. In a
large bowl, add kale and drizzle with olive oil (my mom likes to use garlic infused but plain ol' olive oil will be amazing too!).Toss
to coat.

I like to then arrange them in single layer on my baking sheet and sprinkle with sea salt and cayenne pepper to taste. Bake at 275 degrees for 40
minutes, or until crisp. Depending on your oven though, you may have to adjust the temp and time. For me 270 for about 30-35 minutes usually does the trick. Just be careful not to let it burn. That would be very sad. :(

Store loosely covered for about 1 week...if it lasts that long, that is. I made 3 pounds of it, and while I froze a very small amount, most of it was made into kale chips and after 1 week, it was gone! Guilt free eating! :)

Looking for another great recipe that uses kale? It's the mock up version of Olive Garden's Zuppa Tuscana soup and it is a favorite around here. Thanks so much for visiting Purposeful Homemaking. Stay connected so you don't miss a thing:

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